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Slow-cooker beef 'n' bean chilli

Slow cooker beef 'n' bean chilli

Total Time
7 hr 15 min
30 min
6 hr 45 min


Olive oil

2 tsp

Extra lean beef mince, raw

500 g

Brown onion

1 medium, finely chopped


2 clove(s), large, crushed

Chilli powder

2 tsp

Chilli powder

¼ tsp, to serve

Ground cumin

2 tsp

Smoked paprika

2 tsp

Dried oregano

1 tsp

Ground cayenne pepper

¼ tsp

Canned diced tomatoes

1 400g can, (1 x 400g can), drained, juice reserved

Tomato paste

¼ cup(s), (65g)


750 g, Roma variety, coarsley chopped

Red capsicum

2 medium, cut into 3cm pieces

Canned red kidney beans, rinsed, drained

1 400g can, (1 x 400g can)

Light sour cream

cup(s), (80ml)

Extra light cheddar cheese

cup(s), grated, (40g), grated

Green shallot(s)

2 individual, thinly sliced


  1. Heat oil in a large non-stick frying pan over medium heat. Cook beef, stirring to break up lumps, for 5 minutes or until browned. Using a slotted spoon transfer to a plate. Add onion and garlic to same pan and cook, stirring, for 5 minutes or until onion is softened. Add chilli powder, cumin, paprika, oregano and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Season with salt and pepper. Spoon beef and onion mixture into a 4.5 litre (18-cup) slow cooker.
  2. Place tomato in a medium bowl. Whisk in tomato paste until smooth. Add to slow cooker with capsicum. Cook, covered, on low for 6 hours, stirring halfway through cooking time. Stir in beans and cook, covered, on low for 30 minutes.
  3. Serve chilli topped with sour cream, extra chilli, cheese and shallots.


SERVING SUGGESTION: Serve with whole grain sourdough toast (contains gluten).